Recipes

A favourite from Henrietta Green, these biscuits are a lovely thing to make with lavender from the garden.

Makes 12

    150g/5 oz butter plus extra for greasing
    100g/3½ oz caster sugar
    225g/8oz plain flour
    1 egg yolk
    1 tbsp fresh lavender leaves, finely chopped
    1 tsp lavender flowers, removed from the spike
    Preheat the oven to 160C/325F/gas mark 3. Grease two baking trays.

Method

Cream the butter and sugar together in a bowl until light and fluffy. Sift in the flour, add the egg yolk and lavender leaves and mix well with a knife. Turn the mixture out on to a lightly floured surface and knead until smooth.

Roll out the dough, scatter over the lavender flowers and lightly press them in with a rolling pin. Cut into about 10cm/4 in rounds, place on the prepared trays and bake for about 15-18 minutes until firm. Cool on the trays for about 5 minutes, then remove on to wire cooling trays.